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TLE/SPTVE 10
Quarter
4 Cookery/Food Technology
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Cookery/Food Technology – Grade 10

Quarter 4 – Module 4: BASIC PRINCIPLES OF PLATTER PRESENTATION
First Edition, 2020

Republic Act 8293, section 176 states that: No copyright shall subsist in
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government agency or office wherein the work is created shall be necessary for
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impose as a condition the payment of royalties.

Borrowed materials (i.e., songs, stories, poems, pictures, photos, brand

names, trademarks, etc.) included in this module are owned by their respective
copyright holders. Every effort has been exerted to locate and seek permission to use
these materials from their respective copyright owners. The publisher and authors
do not represent nor claim ownership over them.

Published by the Department of Education Division of Pasig City

Development Team of the Module

Writer : Rhealyn N. Perez
Editors : Jerwina V. See
Reviewers :
Illustrator : Edison P. Clet
Layout Artist : Edison P. Clet
Management Team : Ma. Evalou Concepcion A. Agustin
OIC-Schools Division Superintendent
Dr. Carolina T. Rivera
OIC-Assistant Schools Division Superintendent
Dr. Manuel A. Laguerta
Chief Curriculum Implementation Division
Education Program Supervisors

Librada L. Agon EdD (EPP/TLE/TVL/TVE)

Liza A. Alvarez (Science/STEM/SSP)
Bernard R. Balitao (AP/HUMSS)
Joselito E. Calios (English/SPFL/GAS)
Norlyn D. Conde EdD (MAPEH/SPA/SPS/HOPE/A&D/Sports)
Wilma Q. Del Rosario (LRMS/ADM)
Ma. Teresita E. Herrera EdD (Filipino/GAS/Piling Larang)
Perlita M. Ignacio PhD (EsP)
Dulce O. Santos PhD (Kindergarten/MTB-MLE)
Teresita P. Tagulao EdD (Mathematics/ABM)

Printed in the Philippines by Department of Education – Schools Division of

Pasig City
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Cookery10
Food Technology 10 10
Quarter 4
Self-Learning Module 4
Prepare and Cook Meat
Basic Principles of Platter
Presentation
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Introductory Message

For the Facilitator:

Welcome to the Cookery/Food Technology 10 Self-Learning Module on Basic

Principles of Platter Presentation. This Self-Learning Module was collaboratively
designed, developed and reviewed by educators from the Schools Division Office of
Pasig City headed by its Officer-in-Charge Schools Division Superintendent, Ma.
Evalou Concepcion A. Agustin, in partnership with the City Government of Pasig
through its mayor, Honorable Victor Ma. Regis N. Sotto. The writers utilized the
standards set by the K to 12 Curriculum using the Most Essential Learning
Competencies (MELC) in developing this instructional resource.
This learning material hopes to engage the learners in guided and independent
learning activities at their own pace and time. Further, this also aims to help learners
acquire the needed 21st century skills especially the 5 Cs, namely: Communication,
Collaboration, Creativity, Critical Thinking, and Character while taking into
consideration their needs and circumstances.

In addition to the material in the main text, you will also see this box in the
body of the module:

Notes to the Teacher

This contains helpful tips or strategies that
will help you in guiding the learners.

As a facilitator you are expected to orient the learners on how to use this
module. You also need to keep track of the learners' progress while allowing them to
manage their own learning. Moreover, you are expected to encourage and assist the
learners as they do the tasks included in the module.
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For the Learner:

Welcome to the Cookery 10/Food Technology 10 Self-Learning Module on Basic

Principles of Platter Presentation. This module was designed to provide you with
fun and meaningful opportunities for guided and independent learning at your own
pace and time. You will be enabled to process the contents of the learning material
while being an active learner.
This module has the following parts and corresponding icons:

Expectations - This points to the set of knowledge and skills

that you will learn after completing the module.

Pretest - This measures your prior knowledge about the lesson

at hand.

Recap - This part of the module provides a review of concepts

and skills that you already know about a previous lesson.

Lesson - This section discusses the topic in the module.

Activities - This is a set of activities that you need to perform.

Wrap-Up - This section summarizes the concepts and

application of the lesson.

Valuing - This part integrates a desirable moral value in the

lesson.

Posttest - These measures how much you have learned from

the entire module.
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EXPECTATIONS

At the end of this session you would be able to do the following:

A. Identify basic principles of platter presentation;
B. Practice and follow the principles of platter presentation and
C. Value the importance of having the knowledge in food presentation.

PRETEST

Directions: Look at the pictures, identify the ingredients on the platter.

RECAP

Directions: TRUE or FALSE. Write T if the sentence is correct and F if not.

1. Tender cuts like ribs and loin cuts are used for roasting, broiling and
grilling
2. Meats high in fat are cooked without added fat, such as roasting or broiling
3. Tenderness is not the only goal of cooking
4. Least tender cuts from shanks and legs are cooked by moist heat.
5. Ground meat and cubed usually made from trimmings can be cooked by
dry heat or moist heat.
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LESSON

Basic Principles of Platter Presentation

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Basic Principles of Platter Presentation

1. Presentation must have three elements. Three important elements must be
seen in the presentation. These are the centerpiece, serving portions and
garnish.
a. In platter presentation, a centerpiece is one of the elements that
enhances the presentation, it may be an uncut part of the main dish.
b. Serving portions is another element that should be presented
consistently and artistically.
c. Garnish, must also be in proportion and identical in size and
placement.
2. In arranging the centerpiece and serving portions or slices, it should be
convenient to the guests and easy to handle and serve. The arrangement
should not be ruined or disabled even some of the portions are already
served.
3. Simple arrangements should be done for easier serving of food yet its
attractive and stylish.
4. Different attractive platters are suitable to use in serving these foods.
Examples are platters made of metals, mirrors, china, and plastic or woods.
5. The presentation must not just stand out but also blend among the other
presentations on the table.

Elements of a Buffet Platter

1. BALANCE
Blending of colors, textures, shapes and sizes are visually appealing
to a plate. Even the combination of tastes and aroma should be in
consideration to add excitement to the presentation of a dish.
2. UNITY
Layout, consistency of portion sizes, proportional and identical
garnishes bring unity in presentation on the plate.
3. FLOW
Coordination of movements and proper sequence of how slices are
presented provides a natural flow in a buffet platter.
4. FOCAL POINT
❖ The center of attraction where the guests automatically drawn their
attention.
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ACTIVITIES

Activity 1: Charcuterie is a French term for a branch of cooking devoted to prepared

meat products
Directions: Look at the two sets of Charcuterie board. Choose one and list the
dishes or ingredients familiar to you.

FILIPINO FOOD CHARCUTERIE MEAT CHARCUTERIE BOARD

WRAP – UP

Directions: Write something about the lesson you have just studied by
completing the statement below.

I have understood and learned that

__________________________________________________________________________________
__________________________________________________________________________________

VALUING

Plating is one the ways to show creativity, how are you going to apply the
knowledge you gain in practical life or in your homes?

___________________________________________________________________________
___________________________________________________________________________
___________________________________________________________________________
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POST TEST

Directions: Here is the steps in making a Charcuterie board, given a chance to

make your own version of this.
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KEY TO CORRECTION

vary
Answer may Activity 1 - Answer may vary
Pre-test
Activities

T 5.
F 4.
T 3.
T 2.
T 1. Answer may vary

Recap Post Test

REFERENCES

https://www.pinterest.ph/pin/1548181134856526/
https://en.wikipedia.org/wiki/Charcuterie

Caunan, C. (2015, June 21). LM Cookery G10 Soup stocks and sauces. Retrieved
July 07, 2020, from https://www.slideshare.net/grinsoda/lm-cookery-g10-
49655339